These cupcakes caused my son to use a new word: "Scrumptious!" He then continued to say, "Thumbs up mom! I'm tempted to eat all of them"
I found these cupcakes in a diet cookbook and I guess it's because they don't involve chocolate and they are really light. Don't make the word light turn you away though- they are definitely sweet! The original recipe calls for safflower oil and non-fat milk, but I used canola and original soy milk and they turned out absolutely divine.
Lemon Cupcakes with Citrus Icing
Recipe adapted from Flat Belly Diet Cookbook
Makes 12 plus muffins (I had enough to do 12 mini ones as well)
1 2/3 cups unbleached all purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup canola oil
1/3 cup soy milk (or milk)
1/4 cup freshly squeezed lemon juice
1 tsp freshly grated lemon zest
1 tsp lemon extract
1/2 tsp vanilla extract
1 1/2 cups powdered sugar
2 Tbsp freshly squeezed orange juice
1 tsp freshly grated orange zest
Preheat the oven to 450. Line a 12-cup muffin pan with paper liners.
To prepare the cupcakes: Combine the flour, sugar, baking powder, baking soda, and salt in a bowl. Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanilla extract in a second bowl. Add to the flour mixture and stir until really smooth.
Spoon the batter into the muffin cups and bake for 17-19 minutes or until lightly golden and the cupcakes are springy when gently touched. Place pan on a rack and let cool for 5 minutes. Remove the cupcakes from the pan, transfer to the rack and let cool completely.
To prepare the icing: Combine the powdered sugar, orange juice, and orange zest in a bowl and stir until smooth. (add more juice if needed) Spread some of the glaze over each cupcake with a small spatula and let stand for 10 minutes before serving.